It is a recipe that we prepare in advance: you will have to be patient, especially for the marinade and maturation. But every day of waiting makes the tasting even more magical. And when you cut the first slice, thin and golden, and accompany it with a good country bread, it’s a whole moment of celebration that invites itself to the table. Nothing beats the pride of serving a foie gras that you have prepared yourself.
This homemade version also allows you to adjust the flavors to your taste: more or less peppery, alcoholic or flavored with sweet spices, foie gras becomes a field of creativity here. It is also a great way to better control what you eat, by choosing a quality liver and by precisely dosing the ingredients. An artisanal approach, respectful of the product and the palate.
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